Saturday, December 7, 2013

Recently I had my second Thanksgiving in the United States. With international visitors and my love of cooking on holiday it was time for a Celebration meal. Now I love Turkey and Pumpkin Pie but the traditional side dishes in America leave me baffled; so it was greens for me and roast potatoes for my guests.

The Turkey turned out wonderfully though so I thought I'd post a detailed recipe and instructions for those intending to cook one at Christmas or future celebrations. The brining really is the key to a moist no fail turkey, so take the time to do this step the night before you roast.

This is a serious commitment of time; you should be prepared to defrost properly and cook all day.

Celebration Turkey

Before you start

I've listed special equipment below; don't skimp on this as you will only regret it.

Not thawing correctly is the biggest problem people face when attempting to bake a turkey for the first time.

When you are ready to begin brining remove the turkey from its packaging and be sure to remove the neck and giblets that are housed inside the cavity - these can be used to make stock if desired

Brining

1 bottle dry white wine

peel from 1 large lemon

2 sprigs fresh Rosemary

1 cup salt

20 litres of water

The night before your celebration begin the brining process; you want the turkey to brine overnight to take on as much liquid as possible and ensure a moist bird after baking.

In a saucepan combine 1 litre of water with the salt, lemon peel and herbs

Heat and stir until the salt has dissolved and take off the heat

Allow the salt mixture to return to room temperature before exposing the meat to the brine as otherwise you risk bacterial growth

Line the bottom of your cooler with ice or ice packs and then place the clean plastic bag inside the cooler. This will prevent the brine and meat from touching the cooler and also makes for easier draining of the brine.

Rinse the turkey with water including inside the cavity and then pat dry with paper towels

Add the salt mixture, wine and half the water to the cooler then carefully lower the turkey into the mixture

Add enough water to cover the turkey and then muddle the brine with your hands to ensure even distribution of the wine and salt

Tie the bag closed leaving as little air as possible inside; then place more ice on top of the bag and close the lid